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So clean and piquant, you'll think you've been to the beach; serve hot to 4-6 people as a stimulating first course.

• 6 cups fish stock
• 2 potatoes, cut into a fine julienne
• 2 carrots, cut into a fine julienne
• 1/2-1 jalapeno pepper, cut into fine slivers
• 1/2 teaspoon grated lemon peel
• salt and white pepper
• 1/4 teaspoon thyme
• 1 pint standard oysters
• juice of 1 lemon (2-3 Tablespoons)

Bring the stock to a boil in a large saucepan. Add potatoes, carrots, jalapeno slivers, lemon zest, thyme, salt and pepper to taste. Reduce heat, leave uncovered and simmer until the vegetables are tender--about 15 minutes.

Slip the oysters with their liquid into the simmering stock and cook just until their edges curl--about 2 minutes. Remove from heat, stir in lemon juice, and adjust for seasoning. Ladle into bowls, top each with a lemon slice and sprinkling of thyme. Serve immediately.